Redstone Coconut Balsamic

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Coconut Balsamic Kale Smoothie

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Kale. There’s no denying it, kale is a fantastically amazing vegetable. Full of protein, vitamins, fiber, and important minerals, and believed to help defend the body against everything from asthma, to diabetes, and more, kale is in every way a super-food… except when it comes to taste.

Add a splash of Redstone Coconut Balsamic and your smoothie becomes a treat!

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Coconut Balsamic Kale Smoothie Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine almond milk, ice, kale, celery, apple, Redstone Coconut Balsamic and flax seed. Blend on high until smooth. Taste smoothie. Add agave nectar if needed and blend again.
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Coconut Creme Brulee

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Print Recipe
Coconut Creme Brulee Yum
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
  2. Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
  3. Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
  4. Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
  5. Cool slightly and refrigerate until ready to serve.
  6. Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
  7. Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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